Devilled Mixed Vegetables and Chicken
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 200 g aubergine, cut into chunks
- 200 g potatoes, peeled and diced
- 150 g green beans
- 2 red onion, sliced
- 1 red pepper, sliced
- 2 tbsp tomato ketchup
- 1 tsp chilli powder
- 10 curry leaves
- 3 garlic cloves
- 4 tbsp vegetable oil
- 300 g chicken breast fillets, diced
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 21.1 g
- Carbohydrate
- 22.1 g
- of which sugars
- 10.6 g
- Fat
- 16 g
- of which saturates
- 1.7 g
- Fibre
- 6.1 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the diced potatoes for 8 minutes until almost tender; drain.
- 2
Heat half the vegetable oil in a wok, add the aubergine, potatoes and green beans, and fry for 8-10 minutes until golden and tender; set aside.
- 3
Heat a little more oil in the wok, add the chicken and fry for 6-8 minutes until cooked through with no pink remaining, then add to the vegetables.
- 4
Add the remaining oil, garlic and curry leaves to the pan, and fry for 1 minute.
- 5
Add the red onion and red pepper, and fry for 5 minutes until softened but still with a bite.
- 6
Stir in the tomato ketchup and chilli powder, then return the vegetables to the pan and toss for 2 minutes until well coated.
- 7
Serve hot with rice.
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